(A delicious way to get your spinach!)
Serves: 4 (large servings)
Preparation Time: 30 minutes
Ingredients:
1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 15-ounce can easy pumpkin pie mix
1/2 cup raw cashews
1/4 cup soy milk
4 packed cups organic baby spinach
Instructions:
1) Saute water, onion, and ginger in medium saucepan until soft.
2) Add water, apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.
3) Stir in pumpkin until smooth and heat another ten minutes.
4) In a blender, puree half of the mixture along with the cashews & spinach until smooth and return to the pan.
5) Stir in soy milk.
6) Garnish with apple slices sprinkled with nutmeg &/or cinnamon. You can also put a spinach leaf in there to make it pretty!
Note: This is a light and rather elegant soup that makes a great fall dish & it makes you whole house smell so good! It has a sweet, nutty taste to it that kids love. Sophie couldn't get enough of it!
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-Modified from J. Myers' Recipe she posted on the Dr. Fuhrman Website
-Page 76 in Christina's "Healthy Recipes" Cookbook (please note that I've modified this recipe & it is different from the one in my cookbook).
